Chocolate Covered Oreo Balls Food

WHITE-CHOCOLATE COVERED OREOS

Steps:

• Melt white chocolate (In microwave, over stove, etc.).
• The time it takes to melt it varies, depending on the heat of the microwave or stove.
• Heat it up for a minute or two, check on it, and heat it again.
• Dip each oreo in white chocolate, then lay out on a paper towel (You can really use anything, tinfoil, baking sheet, etc.).
• Sprinkle with sprinkles!
• Let cool for about 30 minutes.
• Enjoy!

EASY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

OREO COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until well blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
• Refrigerate 1 hour or until firm.

OREO BALLS

Steps:

• Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
• Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
• Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
• Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.

OREO BALLS

Steps:

• Add the cookies to a blender or food processor. Close the blender or food processor, and pulse the cookies for a few seconds at a time until the cookies are broken down into fine crumbs.
• Spoon the crushed Oreos into a medium mixing bowl. Add the cream cheese. Stir until the cream cheese is completely blended with the crushed Oreos.
• Shape into 48 (1-inch) Oreo balls. Freeze the balls for 10 minutes.
• While the cookie balls are freezing, melt the chocolate according to the package instructions.
• Dip the chilled balls into the melted chocolate. Place the balls in a single layer on a waxed paper-lined baking sheet.
• If you wish, sprinkle the cookie balls with cookie crumbs, sprinkles, nuts, or nonpareils while the chocolate is still soft and warm.
• Refrigerate the Oreo Balls for 1 hour or until firm.

CHOCOLATE COVERED OREO BALLS

Steps:

• 1. In a food processor or blender, grind the oreo cookies until fine.
• 2. In a large bowl mix oreo crumbs, confectioners sugar and cream cheese using an electric mixer, until well blended.
• 3. Roll into walnut-sized balls, place on a cookie sheet lined with waxed paper and refrigerate for an hour or when it is firm.
• 4. While you are waiting, bring water to a boil in a double boiler. Remove from heat and melt 3 to 4 chunks of chocolate bark, stirring constantly. Be sure that there are no lumps.
• 5. If you are making bonbons, stick a toothpick into the oreo ball and dip it into the melted chocolate bark.
• 6. Let the excess drip off and place onto a cookie sheet lined with waxed paper to set.
• 7. If you are using lollipop sticks, dip the tip of the stick into the melted chocolate and insert it into the oreo ball no more than half way.
• 8. Dip the oreo ball into the melted chocolate, be sure that you cover the base of the ball and 1/4 of an inch up the stick.
• 9. This helps secure the ball to the stick while the coating sets.
• 10. Gently tap the stick on the side of the bowl to get the excess off.
• 11. Sprinkle candy or tiny candy decorations onto the oreo ball while it is still wet.
• 12. Place the oreo ball into a styrofoam block to dry and set.

PEPPERMINT OREO BALLS

Steps:

• Place the cream cheese and Oreos in a food processor and process until combined. Scoop out small parts of the mixture and roll into 48 1 inch balls. Place the balls on a cookie sheet lined with parchment paper. Freeze for 20 minutes, or until hardened.
• Melt the semisweet chocolate with peppermint extract in the microwave at 30 second increments, stirring between each one.
• Once melted, dip each ball in it with a fork, scraping the bottom. Roll in peppermint candies and put the ball on the parchment paper.

CHOCOLATE-CHERRY COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 40 (1-1/4-inch) balls; press to flatten. Top each with cherry; wrap cream cheese mixture around cherry to completely enclose cherry. Re-roll into balls. Freeze 10 min.
• Mix melted chocolate and food coloring until blended. Dip balls in chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with sugar. Refrigerate 1 hour or until firm.

OREO BALLS (AKA OREO TRUFFLES)

Steps:

• Line a baking sheet with parchment paper.
• Place Oreos in a large food processor and pulse until they turn into fine crumbs. Remove 2-3 tablespoons for decorating truffles later, if desired.
• Add the softened cream cheese to the Oreos and pulse until combined.
• Use a small cookie scoop or tablespoon to scoop out evenly sized balls of dough. Roll each ball between the palms of your hands so they are smooth and round. Chill in the freezer for 20 minutes.
• Melt the chocolate wafers in a microwave-safe bowl according to package directions using short 20-second bursts of heat and stirring between intervals until melted.
• Dip one truffle at a time into the melted chocolate. I find it works best to roll them around then lift out with a fork and use a spoon to spoon additional melted chocolate over the top for a smoother finish. Use a sharp knife or a toothpick to slide the truffle onto the prepared baking sheet.
• Immediately sprinkle with some of the reserved Oreo crumbs, if desired. Otherwise continue to dip remaining Oreo balls in the melted chocolate. Because the balls have been chilled, the temperature of the melted chocolate will drop and you may need to reheat in the microwave partway through.
• Once all of the balls have been dipped in the chocolate, you can reheat any remaining chocolate and transfer to a ziploc bag bag. Snip off one corner and drizzle the remaining chocolate over each Oreo ball for decoration.
• Transfer the balls to the fridge to finish setting up. Store in the fridge for 2-3 weeks or freeze for up to 4 months.

CHOCOLATE COVERED OREO BALLS

Steps:

• Crush the Oreos to bits, either in a processor or plastic bag. You don't want a powder, but you don't want chunks.
• Mix the room temperature, softened cream cheese and Oreo bits together. If you use a hand mixer, be prepared for the mixture to get "stuck" in the paddles. We finished off using a spatula.
• Roll mixture into bite-sized (large grape/chestnut) pieces.
• Chill the balls on waxed paper for about an hour, or until firm to the touch.
• Melt the (white) chocolate chips in double boiler or in the microwave as instructed by the packaging.
• Stick a toothpick in each ball, then dip into the melted the (white) chocolate. Spin/roll excess off (slowly).
• Optional - If you want to add additional decorations such as sprinkles, etc - now is the time to do it.
• Allow to harden on wax paper, approximately 15-20 minutes.
• Optional - Drizzle with more chocolate and allow to harden again.
• Optional - Remove toothpick and refrigerate.

CHOCOLATE-RASPBERRY COOKIE BALLS

Steps:

• Mix first 4 ingredients until blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.
• Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.

BIRTHDAY CAKE OREO BALLS

Steps:

• Line a sheet pan with parchment paper and place in the refrigerator or freezer to chill.
• Pulse the Birthday Cake Oreo cookies in a food processor or blender until they turn into fine crumbs.
• Mix the Birthday Cake Oreo crumbs, cream cheese, and vanilla frosting together in a large bowl until well combined.
• Roll the Birthday Cake Oreo mixture into 1-inch balls and place them on the chilled sheet pan (I used a 1-inch cookie scoop for this step).
• Once all the balls are formed, place them in the refrigerator or freezer to set for 30 minutes.
• In the meantime, melt the vanilla almond bark in the microwave. Make sure to stir after 30 second increments for even heating.
• Dip each ball into the vanilla almond bark one at a time and coat thoroughly. Remove and place back on the parchment paper.
• Sprinkle each ball with rainbow sprinkles while the vanilla almond bark is still warm. I used a combination of rainbow jimmies and nonpareils.
• Place the sheet with the coated and decorated Oreo balls in the refrigerator or freezer for 30 minutes or until the chocolate hardens. Plate and serve and then transfer to the refrigerator for storage.